Grilled Pork Tenderloin with Fresh Corn Risotto

Pork Tenderloin with Fresh Corn Risotto
Mark Boughton/styling: Teresa Blackburn
  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 17 mins

When cutting the corn from the cob, turn your knife around and scrape the cobs with the blunt side to get all the “milk” from the remaining corn.


2 (1-pound) pork tenderloins
3 garlic cloves, thinly sliced
1/3cup finely chopped fresh basil
1/4teaspoon coarse salt
Freshly ground pepper
2tablespoons olive oil
2cups fresh corn kernels
2tablespoons olive oil
2 green onions, chopped
1cup Arborio rice
3 to 4cups hot reduced-sodium vegetable or chicken broth
1/3cup grated Parmigiano Reggiano cheese


  1. Heat grill.
  2. To prepare pork, cut several small slits in pork tenderloins. Insert garlic slices into slits. Press basil over pork. Sprinkle with salt and pepper. Place meat on grill grate and cook until seared, turning to brown all sides. Cook about 15 minutes or until an instant-read thermometer registers 160F. Let stand 10 minutes.
  3. To prepare risotto, purée 1 cup corn kernels in a blender or food processor.
  4. Heat oil in a large saucepan. Add green onion; sauté 2 minutes. Add rice; sauté 2 minutes. Add hot broth, ½ cup at a time, cooking and stirring until absorbed before adding more. Add corn (kernels plus puréed) with last 1/2 cup of broth. Stir in cheese.
  5. Slice pork and serve alongside risotto.

Grilled Pork Tenderloin with Corn Risotto

Mark Boughton Photography



Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 370
  • Fat 13g
  • Saturated Fat 3g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 7g
  • Cholesterol 85mg
  • Sodium 530mg
  • Potassium 500mg
  • Carbohydrate 28g
  • Fiber 1g
  • Sugars 1g
  • Protein 34g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 4%
  • Calcium 6%
  • Iron 10%